Portabello Chicken Recipe
roasted chicken supreme / portabello & white wine cream sauce / bacon lardon / fingerling potato / asparagus
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Ingredients
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Chicken
Portabello & White Wine Cream Sauce
Sides
Method
Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Rub the chicken supremes with olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes or until fully cooked and juices run clear.
- 2
Cook the Potatoes
Boil the fingerling potatoes in salted water for about 15 minutes or until tender. Drain and set aside.
- 3
Sauté the Asparagus
In a pan, melt 1 tablespoon of butter over medium heat. Add the asparagus and sprinkle with garlic powder. Sauté for about 5-7 minutes until tender but crisp. Season with salt and pepper to taste.
Sauce Preparation
- 4
Make the Sauce
In a large skillet, cook the bacon lardon over medium heat until crispy. Remove and set aside. In the same skillet, add shallots and garlic, and sauté until translucent. Add the sliced portabello mushrooms and cook until they release their moisture.
- 5
Add Wine and Cream
Pour in the white wine and let it simmer for about 3-4 minutes to reduce. Stir in the heavy cream and fresh thyme, and cook until the sauce thickens slightly. Return the bacon to the skillet.
Assembly
- 6
Plate the Dish
On a plate, place a serving of roasted chicken, spoon over the portabello and white wine cream sauce, and serve with fingerling potatoes and sautéed asparagus on the side.